Toasted fennel seeds along with dill, and thyme make a terrific crust for grouper in this recipe developed by Chef Allen Susser of Chef Allen's Restaurant, in Aventura, Florida.
10m
PREP TIME
10m
COOK TIME
132
CALORIES
8
INGREDIENTS
Servings: 8
Ingredients
- 2 teaspoons McCormick Gourmet™ Organic Fennel Seed
- 1 teaspoon McCormick Gourmet™ Organic Dill Weed
- 1 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 2 pounds grouper fillets
- 2 tablespoons olive oil, divided
- 2 tablespoons dry white wine
INSTRUCTIONS
- 1 Toast fennel seeds in small dry skillet on medium heat 30 seconds or until aromatic. Immediately remove from skillet to avoid over-toasting. Crush seeds in small bowl with mortar and pestle, spice mill, clean coffee grinder or rolling pin. Mix with dill, thyme, salt and pepper
- 2 Rub spice mixture evenly on both sides of grouper fillets. Drizzle with 1 tablespoon of the oil
- 3 Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat. Add fillets; cook 4 to 5 minutes per side or until lightly browned. Add white wine; cook 1 minute
